Sundried tomato lamb

Name: Sundried tomato lamb
Cook time: 20 min
Yield: 2

with courgette and basil dressed orzo

Ready in around 20 mins

RECIPE FACT:

Orzo is often used in Mediterranean cooking as an alternative to rice.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE ORZO AND THE PEAS:

Pour water from the kettle into a pot. Once the water is boiling, add the orzo and cook for 4-5 mins. Add the peas and cook for a further 1 min. Drain well into a sieve and allow to cool.
2. TO PREPARE THE COURGETTE AND BASIL ORZO:

Cut the courgette into 1 cm cubes. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the courgette, season with salt and pepper and cook for 2-3 mins. Remove from the pan into a salad bowl. Add the orzo, peas and baby spinach. Just before serving pour in the basil dressing and toss to combine.
3. TO COOK THE SUNDRIED TOMATO LAMB:

Wipe out the pan, respray with oil and place back over a high heat. Once hot add the sundried tomato lamb leg steaks, season with salt and pepper and cook for 2-3 mins each side for medium-rare a little longer for well done, adjusting the heat if necessary. Remove from the pan, cover and allow to rest for 2-3 mins before slicing against the grain. BBQ METHOD: Heat the grill side of a BBQ and cook for 2-3 mins on each side.
TO SERVE:

Spoon courgette and basil orzo onto plates and top with sundried tomato lamb pouring over any resting juices. Sprinkle with shaved Parmesan.